Join us tonight at 9 p.m. Eastern (6 p.m. Pacific) as we mix up the latest tribute to The Mai-Kai’s Jet Pilot on the Tiki Trail live on Zoom. Click here to check the recipe and make sure you have all the ingredients to pour along. The Zoom meeting ID is 724 724 4576.
Hosted by Jeff Ballard, the Tiki Trail is one of the longest-running Zoom meet-ups of 2020. Every week, Tikiphiles gather to socialize and ask questions as Jeff interviews a rotating array of guests including mixologists, artists and musicians. Don’t be late as we’ll be making the Jet Pilot right at the top of the show.
The Tiki Trail kicked off in 2016 to bring together “the people, venues, events, music, art and style of all that is Tiki,” according to the mission statement on the official websit, TikiTrail.com. Before the coronavirus pandemic, Ballard traveled around the country visiting Tiki bars and events, posting interviews and sharing the stories of the subculture’s movers and shakers. The website includes an events calendar, marketplace, and information on the Tikicomber app. * The Tiki Trail on social media: Facebook | Instagram | YouTube
When COVID-19 shut down most bars and events, Ballard shifted his efforts online to continue to bring people together and also help struggling artists. All the special guests on the show are given the opportunity to promote their latest endeavors. There are also often sponsors who provide goodies for special giveaways. I created some tasty cocktails earlier in the month using some unique ingredients promoted on The Tiki Trail …
Launched in August 2019, Tikicomber is the first-ever Tiki community app. It gives users a fun, easy and engaging way to “discover, collect and share” all the people, bars, drinks, art, music and more that make up their own Tiki world. The app allows you to track your Tiki adventures, discover new Tiki finds, share your Tiki collection, and more. Click here for more info. Check for availability on the app store on your device.
In honor of National Rum Month, The Mai-Kai in Fort Lauderdale has released a new batch of its first-ever signature rum for guests to enjoy in the restaurant or take home in limited-edition bottles. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend can be paired with new branded glasses also available for purchase.
The initial batch of the 92-proof rum, aged and blended by Richard Seale at Foursquare Distillery in Barbados, was quickly snapped up during the early weeks of the coronavirus pandemic in April. But the closing of the historic restaurant for two months forced the release party and seminar by The Real McCoy’s founder to be canceled. That presentation will now be held virtually, and everyone who buys a bottle of the rum is invited.
Thursday, Aug. 13: Rum Runners of the Prohibition Era Virtual Seminar featuring Bailey Pryor of The Real McCoy Rum and hosted by The Mai-Kai. From 6:30 to 7:30 p.m. Eastern time. The Emmy Award winning documentary filmmaker and founder of The Real McCoy Rum will discuss the history of rums during Prohibition along with the creation of The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Guests can ask questions at the end of the presentation. [Facebook event]
An invitation to the Zoom event will be sent to anyone buying a bottle of the newly released Batch 131. It’s available at the restaurant for $64.20 (including tax). To order and arrange for pick-up, call marketing director Pia Dahlquist at (954) 646-8975 or email Pia@MaiKai.com. Unfortunately, you must pick up the rum in person. Shipping is not available. Those who bought a bottle of Batch 130 in April can also reach out to Pia to attend the event, which will include tastings of the rum.
The limited-edition glassware can be purchased along with the rum. The square shot glass ($10.70, including tax) and double old-fashioned rocks glass ($13.85) are both etched with The Mai-Kai logo and artwork. After picking up the new rum and glasses and enjoying the seminar, guests are invited to The Mai-Kai for National Rum Day on Aug. 16. A updated rum menu is now available featuring 49 different choices from The Mai-Kai’s “cellar,” including The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Scroll down for more on the new rum choices.
The Mai-Kai’s first branded rum is touted on the menu as a “single-blended Barbados rum, exceptionally smooth with unmistakable notes of toasted pecan, vanilla and wood spice, with a long, elegant finish.” It’s The Real McCoy’s latest partnership with an acclaimed Tiki bar after working with Smuggler’s Cove in San Francisco on a similar 92-proof, 12-year-old rum in 2017.
The Mai-Kai rum is a blend of rums from copper column and pot stills, aged in heavily charred American oak Bourbon barrels. As noted in our May blog post, it was produced at a higher proof than The Real McCoy’s 12-year-old single blended rum (92 vs. 80) and has more pot still rum in the blend. This “heavier” blend is a better fit with flavor profile of the rums used in The Mai-Kai’s signature cocktails, typically higher proof rums from Jamaica and Guyana.
But don’t expect The Mai-Kai blend to be used frequently in cocktails. It’s designed (and priced) as a “super premium” rum like its predecessors and presented that way on The Mai-Kai’s new menu (see below). But it would not be out of line to feature it in a Daiquiri or other simple and elegant cocktail that showcases the rum. We’ve featured a few of these below as well.
Lacking a bottle of The Real McCoy’s standard 12-year-old rum to compare – as our friends at The Rum Traveler blog did [see video] – I took a different approach. My mind jumped immediately to another 12-year-old rum that is highly regarded as both a sipping and mixing rum, a longtime favorite at The Mai-Kai that appears in several highly-regarded cocktails.
Essentially, I wanted to know how The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend held up, both neat and in cocktails, against Appleton Estate 12-year-old Rare Blend (soon to be known as Reserve Casks) rum from Jamaica. Both come from well-respected distilleries and acclaimed master blenders in the English-speaking Caribbean’s two islands with the richest history of rum production.
There are distinct differences when you compare Barbados and Jamaican rums more broadly, but these two particular premium rums are closer than you might think. At 86 proof, the masterfully blended juice in the Appleton Estate flagship product is also aged in American oak Bourbon barrels and is a combination of column and pot still rums. After extensive tastings, I have no problem declaring it a virtual tie in my own informal rum ratings (3.7 out of 5). They’re easily distinguishable from each other, but both display the unmistakable characteristics of 12-year-old blended rums made with care and precision.
But as the shutdowns, stay-home mandates and restrictions due to the pandemic stretch into a fourth month, it’s possible to get a taste of The Hukilau without going far or putting yourself and others at risk. We’ve come up with ideas stretching over seven days, from educational symposiums to a special virtual event set for Friday and Saturday at The Mai-Kai. While The Hukilau’s kickoff party typically doesn’t launch until Wednesdays, we know many villagers like to arrive early and get a head start. The Hukilau 2019 also featured special events for bartenders starting Monday, so we’re following that plan.
Rum and education are two of the foundational elements of The Hukilau, so what better way to start the week than a special presentation by Matt Pietrek. The former Microsoft specialist and writer has turned his passion for rum and Tiki cocktails into a second career, earning an impressive three nominations in the upcoming 2020 Spirited Awards at Tales of the Cocktail in July.
In his debut at The Hukilau last year, Pietrek did double duty with a symposium (How the British Navy Influenced the Birth of Tiki) and Okole Maluna Cocktail Academy class (Stocking Your Home Tiki Bar). Pietrek also joined The Atomic Grog for The Rums of The Mai-Kai: From the Back Bar to Your Glass, a special presentation and discussion in the main dining room at the historic restaurant. He was in the midst of digging up more fascinating facts for this year’s Hukilau guests when everything was put on hold.
If you need to stock up on some rum while planning your week of festivities, we recommend you support the brands who support The Hukilau with sponsorship money, free samples, and merchandise. Among the 2019 sponsors were Angostura, Appleton, Cockspur, Diplomatico, Don Q, Gubba, Hamilton, Lemon Hart, Orgeat Works, Plantation, Pusser’s, The Real McCoy, Real Syrups, Rhum Barbancourt, Rum Bar, Rums of Puerto Rico, St. Benevolence, Sandy Feet, Santa Teresa, Tiki Lovers, Swedish Punsch, Tanduay, and Worthy Park.
The Hukilau’s Okole Maluna Cocktail Academy classrooms may be dark this year, but there’s been no shortage of bartender knowledge spreading on the Internet, thanks to many talented mixologists around the world keeping their audience engaged. I’ve never seen so many professional recipes and trusted information available daily like it is now.
Since the pandemic hit, Radev has been tireless. He launched “Mixology From The Fridge” on YouTube and Facebook, featuring dozens of entertaining how-to videos with recipes for cocktails, syrups and more. You can support Radev by watching his YouTube videos, buying his book and ordering items from the Laki Kane online store.
Radev joined forces with another online juggernaut, Tiki marketing maven and event organizer Jupiter Jones, for a weekly “Tiki Tuesday” broadcast on the Zavvy network of shows and podcasts. Their past guests have included Tonga Hut manager and rum/cocktail expert Marie King; Tiki and music historian Brother Cleve; and Trader Vic’s marketing exec Eve Bergeron, granddaughter of company founder Victor Bergeron. All of these VIPs had presentations or pop-up bars last year at The Hukilau, and Brother Cleve was scheduled to return in 2020 as a DJ.
NEW:Safe and scary fun: Hulaween Drive-In Movie at The Mai-Kai on Oct. 30 The historic Polynesian restaurant will reanimate its parking lot as a monster movie theater, complete with a big screen showing an infamous 1960s-era horror film. >>> Full preview, ticket info, more
The Mai-Kai continues to adapt and adjust to meet guest demand after the historic Polynesian restaurant reopened less than a month ago amid Florida’s struggles with the coronavirus pandemic. Following the popularity of the cocktail “Gallons to Go,” locals can now pick up quarts of five different popular topical drinks.
The 32-ounce glass mason jars were introduced during the special virtual event in honor of The Hukilau on the weekend of June 5-6. Online videos hosted at The Mai-Kai by Jupiter Jones and Retro Rekindled were streamed worldwide, but local guests had the added treat of picking up a special Beachbum Berry mug from sponsor Real Cocktail Ingredients, plus quarts and gallons of The Hukilau cocktail featuring Don Q Rum.
Since that event, the curbside pickup cocktail menu has been updated to include 32-ounce jars of the four favorites that had been available only in 128-ounce jugs, plus several variations of the classic Rum Barrel. The Hukilau has also remained on the expanded menu. The quarts are a great option, allowing smaller groups to partake, or larger groups to sample multiple cocktails. Planning a backyard Fourth of July bash? Look no further.
Here’s the takeout cocktail menu and pre-tax prices as of June 26: * Barrel O’ Rum – $74.77 gallon, $23.37 quart * Black Magic – $74.77 gallon, $23.37 quart * The Hukilau – $74.77 gallon, $23.37 quart * Jet Pilot – $122.90 gallon, $32.71 quart * Mai Tai – $112.15 gallon, $32.71 quart By request, if available: * Coconut Barrel (rum) – $74.77 galllon, $23.37 quart * Vodka Barrel – $74.77 gallon, $23.37 quart
Each quart contains at least four servings of the robust Barrel, Black Magic and The Hukilau, but even more of the Jet Pilot and Mai Tai, which are usually served in smaller glasses. The gallons include 15 servings at 8 1/2 ounces each, but you’ll get many more servings of the smaller drinks. All are great deals compared to the prices for single servings in the restaurant.
Of course, since May 29, guests have been able to enjoy happy hour in The Molokai Bar from opening until 7 p.m., featuing half-priced cocktails and appetizers. In addition, The Mai-Kai recently announced the return of the Wednesday night free sushi buffet. A minimum $10 bar tab comes with a complimentary buffet featuring sushi and other finger foods from 5 to 9 p.m.
As they have since the reopening, The Mai-Kai management and staff are taking extra precautions to keep guests safe. “Masks are required when approaching the buffet, there are clear lines on the floor keeping everyone 6 feet apart and guests do not serve themselves,” according to a June 24 announcement on Facebook.
The restaurant and attached bar have been operating in accordance with all state and local guidelines, going above and beyond with additional measures in sanitization, distancing, team wellness, and training. Face coverings are required for all guests when entering, according to the latest Facebook post (see below). “We appreciate everyone’s cooperation in keeping each other safe. Mahalo!”
However, if you’re not quite ready to venture out for a meal or just want to enjoy a taste of The Mai-Kai at home, there are penty of take-out options available every day. You can place an order online or by phone and schedule your pick-up time seven days a week: Curbside pickup hours Monday-Tuesday: 9 a.m. to 4 p.m. Wednesday-Saturday: 9 a.m. to 9 p.m. Sunday: 3 to 9 p.m.
Note that if you prefer to stay in your car, the staff will bring your order to you. Also, if you live close to the restaurant, you may be able to get delivery of food and beverages on Wednesdays through Sundays.
The menu is expansive, perfect for upcoming Fourth of July family festivities. In addition to cocktails, the wine list features more than a dozen different bottles. But for a full Polynesian feast, you need to explore the distinctive food menu, which includes a delicious mix of classic Tiki bar staples and modern Pan Asian cuisine. As of late June, the menu included 23 appetizers, 36 entrees, six side dishes, and four desserts. Official website: Check MaiKai.com for updates
The Hukilau 2020: Virtual events honor 19th annual Tiki weekender, help those in need Pay homage to the canceled Tiki weekender with educational symposiums, a special virtual event at The Mai-Kai, plus more. * See video replays, all of the activities
Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai reopens to guests Updated June 3
The Mai-Kai announced on May 21 that it will reopen for guests under the latest coronavirus rules for restaurants in Broward County and the state of Florida on Friday, May 29.
“Of course, our guests’ and employees’ health and safety are our first priority,” the email announcement said. “We have met and surpassed all CDC guidelines and mandatory government-issued operational requirements and we’ve taken additional measures in sanitization, distancing, team wellness, and training. Please note when entering the restaurant face coverings are required and temperatures will be taken. We appreciate everyone’s cooperation in keeping each other safe.”
The Mai-Kai also announced that the extensive menu of takeout food, wine and cocktails will still be available, even after the May 29 opening. Check out all the details below on the signature appetizers, entrees and “Gallons to Go” of tropical drinks you can order by phone for curbside pickup. To make the experience even easier, The Mai-Kai has just launched a new online ordering platform accessible directly from MaiKai.com.
Original story: Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai plans reopening
Like many other bars and restaurants across Florida and the U.S., The Mai-Kai was forced to close its doors suddenly in March when the coronavirus pandemic caused a statewide shutdown. Sadly, the 63-year-old Polynesian palace had no more work for its extensive staff, from the cooks and bartenders to the sarong-clad Molokai Girls and performers in the Polynesian Islander Revue.
But the Fort Lauderdale landmark quickly found a unique way to give South Floridians a taste of its historic cocktails: Thirsty patrons hauled away hundreds of “Gallons to Go.” This curbside takeout program was a smash success, leading The Mai-Kai to release a limited edition rum, then later launch an ambitious menu of wines, meats and desserts for Mother’s Day.
Now, with the shutdown approaching eight weeks but with a reopening date on the horizon, The Mai-Kai has ramped up its takeout menu to include many favorites from its regular ala carte menu. You can pair your gallons of Rum Barrels and Mai Tais with hot appetizers, dinners and rice bowls.
Restaurants in Broward County will be allowed to reopen beginning Monday, May 18, but The Mai-Kai has not announced an opening date yet. “We are looking at the entire scenario and planning according to all rules for the safety of our guests and staff,” marketing director Pia Dahlquist said on Facebook. “Meanwhile, please enjoy our takeout food and favorite tropical Gallons to Go! And look for the announcement when we will re-open.”
With a 50 percent limit on capacity, among other restrictions, The Mai-Kai will certainly look to keep these curbside takeout offerings going even after the reopening. Judging by guest reaction, many hope they will remain permanently.
Said one comment in the Fans of The Mai-Kai Facebook group: “I am so impressed with what The Mai-Kai has come up with during these tough times. For a restaurant so steeped in tradition, they have surely thought outside the box to keep some revenue flowing. Their creative mindset is as stellar as ever! A lot of businesses could learn from them.”
Dahlquist said the success of the cocktails to go inspired management to increase the offerings. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum that was scheduled to launch at a special event in April, quickly sold out of its sneak preview allotment when it was added to the menu in April. [Check out our preview of the rum below] Then, on Mother’s Day weekend, bottles of wine (and signature glasses) joined the menu along with select meats and desserts to give Mom a proper holiday feast.
What’s even more impressive than the delicious selection of tropical fare is the fact that the entire operation has been run during the pandemic by a skeleton crew of mangers and owner Dave Levy. Like most others in the hospitality industry, The Mai-Kai faced the agonizing reality of having to let its entire staff of around 100 go. This was especially hard for the family-run establishment that prides itself on the loyalty of its employees, many of whom remain there for decades.
While we wait for news on the reopening, it’s a great time to take advantage of the extensive takeout menu and help support the owners and staff as they face another difficult task. We hope that the expanded food and cocktail offerings mean that some of the staff will be back in the kitchen and behind the bar and able to regain their salaries.
We look forward to a day in the not-too-distant future when we can once again enjoy a relaxing one-of-a-kind experience you can only get at The Mai-Kai, from the classic cocktails in The Molokai lounge to a quiet walk in the exotic Tiki garden, to dinner in one of the secluded and mysterious dining rooms, to a thrilling performance of the Polynesian Islander Revue. But in the meantime, we appreciate the ability to take a taste of The Mai-Kai home with us.
And for the first time since closing in March, you can order appetizers and entrees direct from the kitchen. The menu features nine signature appetizers (pupu platter, crab rangoon, friend shrimp, etc.), 11 dinners (from Cantonese Shrimp to Ginger Garlic Lobster to USDA Prime Filet Mignon) and six rice bowls (with chicken, beef, shrimp and veggies). There are also four side dishes and four desserts.
You can also now order and pick up cocktails during an expanded window of office hours, seven days a week. Food is available for pick-up between 4 and 9 p.m. Thursdays through Sundays. Go to MaiKai.com for all the info.
Aid for Mai-Kai employees On May 7, an online Tiki bingo benefit raised $4,400 for employees of The Mai-Kai affected by the closing due to coronavirus. Players brought $10 bingo cards and played for donated prizes, including a Mai-Kai Club membership and other items from The Mai Kai. The check was presented by the event organizers to The Mai-Kai’s Pia Dahlquist (left) and Kern Mattei (right). (Photos from Facebook)
PHOTOS & RECAP: Gallons to Go quench South Florida’s thirst for The Mai-Kai
The Mai-Kai’s Gallons to Go take-out cocktail program launched on just one day – Friday, April 3 – and was an immediate success. Orders were received for more than 100 gallons during that initial three-hour pick-up window. Two weeks later, pick-ups were expanded to two days (April 17-18) and orders topped 200 gallons.
The core offerings were four of the acclaimed bar’s most popular tropical cocktails: Barrel O’ Rum, Mai Tai, Jet Pilot and Piña Colada. Priced from $80 up to $131.50, the gallons are touted as serving around 15 drinks, a great value any way you slice it. A gallon yields more than 25 servings of the small but powerful Jet Pilot, so even at the top price point you’re getting a hell of a deal.
Word leaked out that the Black Magic was also available by special order, pleasing fans of that cult classic. In later weeks, guests could also order more mainstream offerings such as the Coconut Barrel, Vodka Barrel, and a virgin Pina Colada. The current menu is the same with the exception of the Piña Colada, which is temporarily not available. Gallons to Go official menu:Click here to see that latest offerings
To meet the onslaught of orders, the bar staff had to kick into high gear in just a few days of production. By “staff” we really mean one hard-working bartender, the tireless Miles “Max” Vrahimis, who some readers may remember for his work with Lemon Hart Rum. He’s still a Lemon Hart rep, but Vrahimis has taken on his new role at The Mai-Kai with abandon, as you can see by the photos below.
That’s not to say he didn’t have help. Owner Dave Levy and his management team were there running the show, and they also helped prep cocktails and orders. Kudos to director of sales and marketing Pia Dahlquist for personally handling all of the orders by phone and email. Manager Kern Mattei looked out-of-place without his usual dapper suit, but he and director of catering John Gelardi kept busy filling orders and helping Vrahimis in The Mai-Kai’s famous back bar.
The secret hidden lair behind the kitchen is also strategically located near the restaurant’s back door, which made production and distribution of the massive amount of cocktails just a bit smoother. After the first round of gallons, the two-week breather became necessary to secure more containers and gear up for the next round.
The reaction was immediate and overwhelming. The Mai-Kai closed its doors after service on March 25, so the ensuring weeks had built up quite a demand from its South Florida faithful. Social media posts boosted interest (see below), with envious fans from around the country inquiring hopefully if they could get gallons shipped to them.
The world’s hospitality community is experiencing an unprecedented shutdown due to the coronavirus pandemic, with ramifications still undefined and the “new normal” still open to debate. As our favorite bars agonize over layoffs, and the lucky ones eke out a living via takeout and delivery, many of us have tried to help the best we can.
The Atomic Grog compiled a list of links to buy merchandise, donate to crowd-sourced fundraisers, and learn more about efforts to assist Tiki bars in need. This blog post focuses on the Tiki revival and adjacent rum bars, but we don’t want to forget all the others in the bar industry that also need assistance sooner rather than later. All deserve our support.
But we also need to blow off some steam and relax. In these days of social distancing (we prefer the term physical distancing) and stay-at-home orders, many are cranking up their home bars to 11, posting photos and recipes, hosting virtual happy hours, and more. While all of these are worthy pursuits, I’m focusing my efforts here on the bars and bartenders I most admire.
Rather than just repost their recipes, I thought it might be appropriate to pay tribute with something new … but also something old and comforting. So belly up to the home bar for Daiquiris of Hope (#daiquirisofhope), an attempt to put a small but loving spotlight on those influential establishments that are unfortunately dealing with a potential business disaster. Of course, this comes on top of all the personal toll the virus is taking.
But let’s focus on the positive: Those memorable and distinctive flavors that stay with us long after we’ve left the bar. The challenge is how to best translate that simply, with no fuss or muss. Not everyone is stocked to the gills in their home bar. But everyone at the very least should have access to rum, lime (or some other sour citrus) and a sweet ingredient of some sort. If you have bitters and other enhancements, all the better.
My hope is that others – enthusiasts and professionals alike – will join me in sharing photos and recipes on social media using the hashtag #daiquirisofhope in an effort to raise awareness for our friends in their time of need. Let them know we’re thinking of them as we spread the word via their great gift: A well-crafted cocktail.
The humble Daiquiri (rum, lime and sugar at its most basic) is a cocktail that transcends all eras, trends, styles, and social status. It’s the great equalizer behind the bar, often used as a litmus test to judge a bartender’s chops, but more often used as a stress-breaker and common denominator as perhaps the most ubiquitous “shift drink.”
For all those reasons and many more, we chose this classic Tiki template – embraced by both Trader Vic and Don the Beachcomber and featured in some shape or form on every tropical cocktail menu over the past century – as the means to salute bartenders dealing with today’s state of affairs.
Of course, the history of this Caribbean standard goes back to the town of Daiquiri, Cuba, in the early 1900s, where it was reportedly invented by an American working there during the Spanish-American War. Others may beg to differ, and the drink’s origins are still hotly debated in Cuba’s prestigious cocktail bars.
Unlike the frozen, blended version (often flavored with fruit) that many mainstream drinkers may associate with the name, a classic Daiquiri is always shaken with ice and strained into a coupe or other small glass. Rum, lime and sugar are constants – though Victor Bergeron and Donn Beach kicked off an era of post-Prohibition experimentation that continues to this day.
On April 20, The Hukilau announced that its 19th annual Tiki weekender scheduled for June 3-7 in Fort Laduerdale was being postponed by the coronavirus pandemic. In its place will be a series of events across the country aimed at raising money for Tiki bars devastated by shutdowns. Click the link below for more info.
Donn Beach, aka Don the Beachcomber, famously came up with the idea of a lavish and immersive lounge featuring South Pacific themes and Caribbean cocktails in the 1930s. But it took two upstart restaurateurs and one of Beach’s top bartenders to take the Tiki concept to a whole new level when they opened The Mai-Kai in Fort Lauderdale in 1956.
At The Hukilau, set for June 3-7 in Fort Lauderdale, find out how the combination of the insightful ownership of Bob and Jack Thornton along with the mixology skills of former Don the Beachcomber bartender Mariano Licudine set a standard of tropical cocktail excellence that has stood the test of time for more than 60 years.
Sticking closely to Beach’s groundbreaking secret recipes, but putting their own more modern and accessible spin on them, the brothers and their head bartender envisioned a menu of some 50 elaborate libations that endure and are beloved to this day under the continued ownership of Bob Thornton’s family.
Learn how The Mai-Kai still follows Don the Beachcomber’s procedures and standards that were created nearly 90 years ago to maintain the mystery and allure of the modern tropical cocktail in the restaurant’s secret back bars.
Join Hurricane Hayward of The Atomic Grog blog and some very special guests for an exploration of the passing of the torch from Donn Beach to the Thornton brothers, and the key role of Licudine in keeping these historic cocktails alive and thriving.
On April 20, The Hukilau announced that its 19th annual Tiki weekender scheduled for June 3-7 in Fort Laduerdale was being postponed by the coronavirus pandemic. In its place will be a series of events across the country aimed at raising money for Tiki bars devastated by shutdowns. Click the link below for more info.
The Hukilau’s 2020 entertainment lineup will be announced on Feb. 3, when event tickets and passes go on sale for the 19th annual Tiki weekender June 3-7 in Fort Lauderdale. While The Mai-Kai remains the nerve center of the Polynesian Pop celebration for the 18th straight year, most of the festivities will be centered at the B Ocean Resort on Fort Lauderdale Beach.
After five years as host hotel, the Pier Sixty-Six Hotel & Marina closed for a years-long refurbishment and re-imagining on the day after The Hukilau 2019. To give you a preview of what you can expect during the whirlwind weekend, following is a look back at last year’s festivities. While this Top 10 list is nowhere near complete in capturing the diversity of activities that encompassed the five-day bash, it offers a snapshot of some of the more memorable moments.
Mahalo to the venues, the organizers, all the participants and (especially) all the villagers who attended. Special thanks to those who provided photos for use below. Here’s a sampling of what we enjoyed, in no particular order …
A famous jolly old man with a white beard is gearing up for his annual appearance to spread good tidings and cheer this week. However, there’s another distinguished gentleman with a white beard and colorful garb who has already created enough spirited revelry to last well into 2020.
Launching the week of Thanksgiving, both of these over-the-top, kitschy concepts have become a seasonal ritual and show no signs of slowing. The bars are fully immersive and can be enjoyed on many levels, from the snobbiest cocktail enthusiast to newbies just looking for seasonal fun, food and frivolity.
We caught up with “The Bum” during a break from his busy schedule making personal appearances and overseeing the Sippin’ Santa empire. His flagship bar, Latitude 29 in New Orleans, is in good hands under the leadership of “Mrs. Bum,” Annene Kaye, along with head bartender and GM Brad Smith, who did most of the heavy lifting in creating the latest Sippin’ Santa menu.
5 QUESTIONS WITH JEFF ‘BEACHBUM’ BERRY
There seems to be an insatiable demand for holiday-themed bars nowadays. Why do you think this has become a trend?
Tiki bars give you a tropical mini-vacation, and when you pile Christmas vacation on top of your tropical vacation you get two holidays in one: twice the atmosphere, twice the flavors, and hence twice the fun.
How do you think Sippin’ Santa differs from Miracle?
Miracle is strictly a Christmas pop-up, while Sippin’ is just as Christmasy but with an added Tiki overlay.
How much input do you have on the drinks, and how much is Brad?
It varies year to year. Last year the drinks were some mine and some Brad’s, but this year the recipes are all Brad’s. I did some tasting and some tweaking, but in most cases Brad’s “first draft” was the one we went with. If it ain’t broke, don’t fix it!
The explosion of festive Christmas pop-up bars continues this season with the always popular Miracle concept now topping 100 locations across the United States, Canada and six other countries. Meanwhile, Tiki enthusiasts have even more holiday cheer in store for them as Beachbum Berry’s Sippin’ Santa, a sister concept to Miracle helmed by the esteemed tropical cocktail guru, has quickly doubled its nationwide reach.
Miracle and Sippin’ Santa locations are opening in late November and running through New Year’s Eve. Individual locations may have different start and end dates, as well as daily and weekly hours. Check with the bars in your area for details.
The Miracle concept is the brainchild of Greg Boehm of Cocktail Kingdom (at the suggestion of his mother) and dates back to the “Miracle on Ninth Street” pop-up at his Mace bar in New York City in 2014. Miracle expanded to four bars in 2015, then went worldwide in 2016 under the leadership of general manager Joann Spiegel. Last year there were more than 80, a surge from around 50 the year before.
Berry is a longtime collaborator with Boehm, who published the author’s last two books as well as a nifty line of Tiki barware. Named one of Imbibe magazine’s 25 most influential cocktail personalities of the past century, Berry joined forces with his Latitude 29 general manager and head bartender Brad Smith to create a menu of holiday-themed Tiki cocktails that will be the star of the show all Sippin’ Santa locations.
Many of our favorites are back on this year’s Miracle menu: Bad Santa, Christmas Carol Barrel, Christmopolitan, and Yippie Ki Yay Mother F****r! Be aware that most of the cocktails have seen updates, large and small, by Miracle mixologist Nico de Soto. The Barrel is now a tequila drink featuring Mexican spices and liqueurs including coffee, orange and cognac. One new cocktail has been added: SanTaRex featuring rye whiskey and served in a nifty Tyrannosaurus Rex mug. There’s also a new shot, Mistletoe, featuring rye and gingerbread spices.
But we’re even more excited to get our first taste of the nine exclusive Sippin’ Santa cocktails, created by Berry and Smith. Who doesn’t want to try these soon-to-be Tiki holiday classics?
Christmas Eve of Destruction (overproof dark rum, lime juice, nutmeg syrup, Bénédictine, Angostura bitters) Don & Victor (Martinique & Jamaican rums, Italian bitter aperitif, sweet vermouth, D&V Batter, nutmeg) Festivus Flip (bourbon, Demerara rum, ginger-infused amaro, pomegranate, egg) Jingle Bowl (Jamaican & Demerara rums, apple brandy, amaro, lemon juice, orange juice, pineapple juice, maple & cinnamon syrups, Angostura bitters) Kris Kringle Colada (dark Jamaican rum, amaro, allspice dram, lime juice, pineapple juice, cream of coconut) Papa Noel (blanco tequila, apricot brandy, lime juice, pineapple juice, orgeat, cardamom bitters) Rudolph Shoots the Curl (herbal mint liqueur, amaro, dark chocolate liqueur) Shaka Kalikimaka (London dry gin, allspice dram, orange & cognac liqueur, lime juice, falernum, cranberry syrup, Herbsaint) Sippin’ Santa (aged Demerara rum, amaro, lemon juice, orange juice, gingerbread mix) * Download sample menu (PDF)
The Hukilau 2019: Women of Tiki take over the tower Thursday, June 6, was tropical cocktail heaven during the opening festivities of The Hukilau at Pier Sixty-Six Hotel & Marina in Fort Lauderdale. The signature Tiki Tower Takeover cocktail party included eight of the world’s top female Tiki bartenders. Between sampling all the delicious drinks, hanging out with friends and enjoying the gorgeous views from the 17th-floor Pier Top Lounge, we managed to snap a few photos. Coming soon, a blog recap featuring more photos plus cocktail reviews and ratings. >>>> CLICK HERE FOR THE FACEBOOK PHOTO GALLERY